Whole Wheat and Oatmeal Bread
3 cups very hot water
2 cups quick oats
2 Tablespoons salt
1 cup wrist-warm water
¾ cup oil
¾ cup honey
3 Tablespoons yeast
4 eggs (or reconstituted powdered egg)
2 cups wheat flour
3 Tablespoons vital wheat gluten
7 or more cups of wheat flour
Stir together hot water, oats and salt and set aside to cool.
Stir together warm water, oil, honey and yeast and let sit for about 5-10 minutes for yeast to develop. Add eggs, first measure (2 cups) of flour and gluten and beat for about a minute. Knead in additional flour until dough is smooth and elastic. Return to bowl, cover and place in warm place until dough has risen to about double, around an hour. Deflate gently and let rise second time. Knead a couple more turns and form into loaves. Place in well-greased loaf pans and cover. In 30 minutes, turn on oven to 400F. When oven is hot, place loaves on middle shelf and bake for 10 minutes. Decrease oven temperature to 350F and bake an additional 25-30 minutes.
Makes 2 large loaves, or 2 medium and 1 small.